Thread: Enchirito's

This one is my families ALL time favorite Mexican dish I make. You can make this for dinner, OR you can cut up into small appetizer servings!


4 skinless boneless chicken breasts OR already made rotisserie chicken
1 onion chopped
1/2 cup sour cream
1 cup shredded cheddar cheese
1 TBS dried parsley
1/2 TSP dried oregano
1/2 TSP ground black pepper
1 (15 ounce) can tomato sauce.
1/2 cup water
1 TBS chili powder
1/3 cup green bell pepper. or whatever color you want
1 garlic clove minced
8 (10 inch) flour tortillas
1 (12 ounce) jar of Enchilada sauce. I use las palmas enchilada sauce, OR el pato (big yellow can)
3/4 cup shredded cheddar cheese
olives - optional.

PREHEAT oven at 350 degrees

I sometimes pressure cook the chicken....Or I've boiled it. Makes chicken easy to shred. After I shred chicken I return it to the pot I boiled it in. I add onion, sour cream, cheddar cheese parsley, oregano, and ground pepper. Heat mixture until cheese melts. Then stir in salt. tomato sauce, water, chili powder, green pepper and garlic.

Roll even amounts of mixture inside each tortilla and place in baking dish. Cover Enchirito's with enchilada sauce and spread 3/4 cup of shredded cheddar cheese and olives. Bake uncovered in preheated oven for 20 minutes. Cool 10 minutes before serving.


Serve with Rice and a cold corona with lime.
BOMB~DIGG~A~DEE!!!